A Winter Warming Massaman Curry


A Winter Warming Massaman Curry

By Australian Beef

Serves: 4 (for 2 meals)
Preparation: 10 mins
Cooking: 3 hours


  • 1.5kg chuck steak cubed
  • 3 tbsp vegetable oil (any neutral oil)
  • 2 tins of Massaman curry paste
  • 500g potatoes cubed
  • 500ml coconut cream (reserve 2 tbsp for garnish)
  • 500ml water or stock
  • 80g whole lightly roasted peanuts (plus extra for garnish)
  • 20g crispy shallots (plus extra for garnish)
  • 3 tbsp palm sugar
  • 3 tbsp fish sauce
  • 2 tbsp tamarind puree
  • Salt
  • Coriander
  • 500g mixed greens (such as broccolini and beans)
  • Steamed rice

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  1. Pre heat oven to 160c.

  2. Place a large heavy based saucepan on a medium high heat. Once hot, add
    oil and fry off curry paste for 6-8 minutes until lightly caramelised and
    smelling sweet.

  3. Add beef and coat in the curry paste. Continue to fry off and seal the beef
    for a further 5-6 minutes.

  4. Sprinkle in palm sugar and cook for approximately 3-5 minutes to
    caramelise and deepen in colour.

  5. Once it has reached a deep red colour, add in fish sauce, tamarind, coconut
    cream, water, peanuts, shallots and a big pinch of salt.

  6. Add the potatoes and let it submerge into the liquid.

  7. Stir all ingredients together, bring to a simmer. Once simmering, place lid on
    and put in the oven at 160c for approximately 3 hours

  8. After 3 hours, check tenderness of Beef – you should be able to cut with a
    spoon. Taste and adjust seasoning to suit. The taste should be mild spicy
    with a sweet, sour, salty balance.


  • Use a pot or microwave to steam greens, season with salt.
  • Garnish curry with coconut cream, shallot, peanuts and fresh coriander.
  • Serve with steamed rice.
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